Zucchini Fritters make a wonderful snack that is easy and delicious. These fritters are packed with fresh zucchini, Parmesan cheese, and a some Mozzarella cheese for an extra cheesy bite.
ZUCCHINI FRITTERS
Zucchini is the one vegetable that everyone in my family will eat. Not counting potatoes or veggies hidden in soups, I know that even my kids will eat some roasted zucchini. Zucchini bread and zucchini muffins go over well too, even though there is “something green” inside. That’s why zucchini fritters is another great way to get some vegetables into the picky eaters.
It makes a nice snack, appetizer, or even a side dish. I’ve made zucchini fritters to go with baked chicken, steaks, and even seafood. Zucchini goes well with many meats.
When serving it as an appetizer or a snack, all you need is a simple dip. There are many dips and sauces you can serve with these fritters but sour cream is the simplest one that will never disappoint. Also, try ranch dressing, Cajun remoulade, avocado ranch, creamy cilantro lime dressing, and cucumber raita. Basically, anything creamy and cool will be a nice balance of flavor.
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TIPS FOR MAKING ZUCCHINI FRITTERS
The most common question that people ask is why are the zucchini fritters soggy on the inside? This usually happens when there is too much moisture. The best way to battle this is to make sure to squeeze out the juices from grated zucchini.
Grate zucchini on a box grater, on the side with larger holes, and transfer grated zucchini into a mesh bag. You can also use cheese cloth. Squeeze out as much liquid as you can before mixing zucchini with remaining ingredients.
Another common question that people have is why are zucchini fritters falling apart? This happens when there is not enough binder in the mix. I like to use Panko bread crumbs, 2 eggs, and cheese as binders.
Fritters can also fall apart if it’s stuck to the cooking pan. Make sure to use enough oil, don’t flip too soon or too much, or you can use a non-stick cooking pan.
When cooking fritters, don’t cook at too high temperature. Preheat the cooking pan first and then cook the fritters over medium to medium-low heat setting. If the heat is too high, the outside will cook much faster than the inside and you will end up with an under-cooked center.
HOW DO IT MAKE ZUCCHINI FRITTERS
Grate zucchini on a box grater, on the side with larger holes, and transfer grated zucchini into a mesh bag or cheese cloth. Squeeze out as much liquid as you can.
Transfer squeezed zucchini into a mixing bowl and add remaining ingredients. Mix well until all ingredients are thoroughly incorporated.
Preheat cooking pan over medium heat and lower the temperature a little bit. Add oil and use an ice cream scoop (or a smaller scoop) to scoop out even amounts of zucchini mixture. Gently shape the fritters with your hands and place into the cooking pan.
Cook for 4-6 minutes on each side, depending on the size of the fritters. Try to only flip once so there is less chance of them breaking apart.
CAN I MAKE GLUTEN FREE ZUCCHINI FRITTERS?
Absolutely! Zucchini fritters are very easy to make gluten free just by substituting bread crumbs and flour. Use Gluten free bread crumbs and gluten free all purpose flour. The 4C brand of plain bread crumbs is the one that closest resembles Panko.
HOW TO STORE AND REHEAT ZUCCHINI FRITTERS
Store – in the refrigerator, in an air-tight container with a lid. I like to separate each fritter with a square of parchment paper so they don’t get stuck together.
Reheat – in a cooking pan, over medium heat, just until heated through.
Freeze – to freeze cooked zucchini fritters, place them on a parchment paper, on a baking sheet or a cutting board, in one layer. Freeze for about 2 hours. (I recommend setting a timer so you don’t forger about it.) Once fritters are frozen, transfer them into one or several freezer zip-lock bags. Get all the air out, seal, label and freeze for up to 2 months.
Thaw – in the refrigerator overnight.
SOME MORE RECIPES TO TRY:
Dark Chocolate Zucchini Muffins
Savory Cheddar Zucchini Muffins
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Zucchini Fritters
Ingredients
- 3 tbsp canola oil for cooking
- 2 cups shredded zucchini - squeezed (2 large zucchini, around 1.5 lbs)
- 1 cup Panko bread crumbs
- 2 eggs
- 1/3 cup fresh grated Parmesan cheese
- 1/4 cup finely shredded Mozzarella cheese
- 2 garlic cloves
- salt
- fresh cracked black pepper
Instructions
- Grate zucchini on a box grater, on the side with larger holes, and transfer grated zucchini into a mesh bag or cheese cloth. Squeeze out as much liquid as you can.
- Transfer squeezed zucchini into a mixing bowl and add remaining ingredients. Mix well until all ingredients are thoroughly incorporated.
- Preheat a large cooking pan over medium heat and lower the temperature a little bit. Add oil and use an ice cream scoop (or a smaller scoop) to scoop out even amounts of zucchini mixture. Gently shape the fritters with your hands and place into the cooking pan.
- Cook for 4-6 minutes on each side, depending on the size of the fritters. Try to only flip once so there is less chance of them breaking apart.
- Note: if cooking more than one batch of fritters at a time, you many need to add a little more oil to the pan between batches.
Video
Notes
Nutrition
Amber says
I just made these and they turned out wonderful and delicious! I didn’t have any problem with them falling apart at all, When frying the 2nd batch of fritters, I made them smaller and thinner because with the first batch the center was getting stuck to the pan and I burnt 2 of them. When I changed the size/thickness they cooked beautifully. I had 3 cups of squeezed zucchini, so I adjusted all the other ingredients except for the eggs and added smoked paprika. It made 9 fritters, but could have made more if I didn’t make the 1st batch as big. Thanks for the recipe, will definitely make again!
LyubaB says
Thank you, Amber! I am so glad you liked them! 🙂
Jane says
Omg! These are so amazing!!!!
LyubaB says
Thank you, Jane! I am happy you liked my recipe 🙂
Valerie Diaz says
This appetizer recipe was super easy and quick to make!! Also, works great as a snack.!! Super yummy !
Sara says
Made these last zucchini season and LOVED them. Of all the things i make from fresh veggies this is the one i have been craving the most all winter! So today I re-hydrated the last of my stored zucchini and tried it. OMG just as good as fresh! Also I add chives to mine 🙂 So I will be growing more zucchini this season and dehydrating more so I can make these year round!!
LyubaB says
Hi Sara,
I am so happy you like my recipe! And thanks for letting me and others know they can use dehydrated zucchini 🙂
Ritu says
It turned out just perfect. My husband really loved it. So easy and quick to make too. Thanks.
LyubaB says
So glad you liked them! Thanks for taking the time to rate my recipe and let me know you liked it!
Trisha says
The first time I made these fritters they were absolutely amazing!!! We had some left over tiziki sauce that we made from the night before that paired excellent with these. They very quickly became a family favorite. I have since attempted to make them three or four times and they are crumbly soggy mess. I don’t know what I did the first time that I haven’t done the last three or four times but I cannot succeed with this recipe LOL
LyubaB says
Hi Trisha,
I will have to try them with the tiziki sauce next time I make them, that sounds so good! Thanks for taking the time to comment and let me know you liked them! 🙂
Peggy Scott says
Delicious!!!!!!! My new favorite way to eat zucchini. Thank you.
LyubaB says
Thanks, Peggy! I am so glad you liked them! Thanks for stopping by to let me know. 🙂
Ann Orgel says
So good!! I made them for dinner with some chicken and didn’t bother eating any of the chicken! Thanks for all the hints, I’ll be making these frequently this summer.
LyubaB says
Hi Ann,
Haha well, you can eat the chicken later 😉 I am so glad that you liked it! 🙂
Summer says
We made them for an appetizer and they turned out great! So yummy!!
LyubaB says
Hi Summer,
I am so glad you liked it! Thanks for stopping by!!! 🙂
Stephanie says
These are so quick, easy, and best of all: DELICIOUS! I ended up making 13 3-4inch diameter fritters from the recipe. I’m eating them for breakfast with a bit of sour cream. So good! I had no issues with them falling apart; the “batter” was almost dry by the time I mixed in all of the panko but there was just enough moisture to hold it together to make lovely, crispy fritters.
Thanks for the amazing recipe!
LyubaB says
Hi Stephanie,
I am so glad you liked them! Thank you for taking the time to stop by and tell me! 🙂
Michelle says
I used crushed pork rinds instead of panko. So Keto!!!
LyubaB says
Yum! So glad you liked it!
Suzie A says
A friend gave me a yellow zucchini from her garden. It was bigger than my forearm. I removed the seeds and took off half the skin because it was a bit tough. I doubled the recipe with a little extra bread crumbs. Cooked up marvellously. Thanks very much for the recipe!
LyubaB says
Hi Suzie,
There is nothing better than fresh vegetables! I am so glad you liked the recipe! 🙂
Mb says
These were excellent and quick and easy! Thanks for sharing
LyubaB says
I am so glad you liked them! Thanks for taking the time to stop by and tell me! 🙂
Jennifer Mckenzie says
I just made these for dinner tonight and they were amazing! Have you ever tried freezing them? Or has nayone who has made them tried?I have a Zucchini the size of a baseball bat, lol and was thinking I could triple the batch and freeze some.
LyubaB says
Hi Jennifer,
Yes, you can freeze these to do so you will take cooked zucchini fritters, place them on a parchment paper, on a baking sheet or a cutting board, in one layer. Freeze for about 2 hours. (I recommend setting a timer so you don’t forget about it.) Once fritters are frozen, transfer them into one or several freezer zip-lock bags. Get all the air out, seal, label and freeze for up to 2 months.
Kathy says
Made these tonight and they were scrumptious! My husband loved them. I didn’t have Panko bread crumbs so I used Vigo Italian bread crumbs and they were still delicious. Thank you for sharing.
LyubaB says
I am so glad you liked them, Kathy! Thanks for stopping by!
Hugo A. Pozo says
Among so many websites that post recipes I found this one astonishingly good! Amazing explanation, very detailed and entertaining to read. Thank you very much for such a good job. I’m cooking this ones for today’s lunch! Greetings from Italy, Milan!
LyubaB says
Thank you so much, Milan! I hope you enjoy it!
Ei says
Delicious. I will be making this again very soon.
LyubaB says
Thank you, Ei! I am so happy you liked it!
Sue says
I used yellow zuchinni and this was absolutely fabulous! Great veggie alternative for dinner. Would definately make again 🙂
Meg says
Your recipe doesn’t specify how much salt or pepper- how much is needed?
Christina says
Just prepped these for tonight’s dinner, I put a few in the air fryer to try them out and omg they are amazing. My toddlers kept asking for bites as well. I will be making them routinely if the rest of the family approves.
LyubaB says
So happy to hear you liked them, Christina! Thanks for stopping by!
Jo says
Love these:and my husband,who hates zucchini,loves them as well!! I added a pat of homeychive butter on top and yummy!!!